The energy you approach your cooking with will be translated into the food as it's prepared. They say the kitchen is one of the most important rooms in the home because cooking is the highest art. The food we eat creates our health and consciousness.
The kitchen is also where I spend a lot of my time since cooking yummy vegan macrobiotic food and teaching is my job. I want the area to look beautiful and be a sacred space. When I walk into the kitchen, there are items that evoke positive feelings for me such as peace, abundance, and beauty. For example, we have milagros from Peru, Chinese good luck coins and characters, bowls filled with organic produce, organic teas, and symbols of longevity, prosperity, and welcome.
Tuesday, September 29, 2009
Sacred Kitchen 2
Here is another photo of the kitchen. What kind of feelings does it give you? Leave your comments!
Sunday, September 27, 2009
Italian Parsley
While waiting for my cooking demonstration to start at Whole Foods in Kahala a gentleman stopped by and we started chatting about books and Italian parsley. Considering that I'm a huge fan of parsley, I asked him for his recipe. He looked at me with a question mark on his face. "Recipe? Just take the leaves off a bunch of Italian parsley and add a sliced banana. Pour apple juice over the parsley and banana mixture until the apple juice covers the mixture. Blend. Sure tastes better than wheat grass juice." "I agree." "You do?"
Thursday, September 24, 2009
Cooking for the Changing Seasons
Dan and I were just saying yesterday that we can feel a change in the weather. Have you felt this too?
Although it's still quite warm, we can start introducing a little bit of fall cooking to ease our bodies into slightly cooler weather.
Fall Cooking Style (From Aveline Kushi's Complete Guide to Macrobiotic Cooking)
During the late summer, energy begins to flow downward until it becomes very condensed by late autumn. The change from hot to cool weather is often sudden. To mitigate this change, we can begin to adjust our diet in late summer by including more early fall squashes and root vegetables in our meals. In autumn, food is more plentiful than at other seasons. Just as the trees produce a multitude of yellows, golds, oranges, reds, browns, and light greens, these beautiful colors are found in the cornucopia of grains, beans, squashes, root vegetables, and autumn greens, such as kale, turnip greens, daikon tops, and cabbages. Many of the foods harvested in the fall have natural preservative qualities and can be stored for several months to be used through the cold winter and into the spring. Millet and round vegetables, such as onions, turnips, cabbages, and squashes, may be served more frequently in the late autumn months. During the summer months, the kidneys and bladder are often overworked because of an excess intake of liquids, fruits, raw foods, and salty snack items in an attempt to balance the extreme heat. In autumn, the results of this imbalance are experienced in colds, coughs, and other sicknesses of adjustment. Stronger cooking in autumn, as well as the change in weather, starts to discharge this excess. At this season, we can begin to introduce more rich tastes and styles of cooking into our menus, such as bean stews, fried or deep fried foods, creamy grain stews, sweet rice and mochi, hot amasake, and pureed squash soup and squash pies. Dishes can be prepared with longer cooking times and styles, such as long, slow nishime-style boiling, long time sautéing, or kinpira style braising. Vegetables may be cut in larger slices and chunks for longer, more slowly cooked dishes. Sea vegetable dishes can become hardier and include tempeh, dried tofu, or soybeans. In autumn, foods may start to be seasoned with a little more sea salt and a little more oil. The amount of raw foods served can be substantially reduced and dried or cooked fruits used more in preparing desserts.
Although it's still quite warm, we can start introducing a little bit of fall cooking to ease our bodies into slightly cooler weather.
Fall Cooking Style (From Aveline Kushi's Complete Guide to Macrobiotic Cooking)
During the late summer, energy begins to flow downward until it becomes very condensed by late autumn. The change from hot to cool weather is often sudden. To mitigate this change, we can begin to adjust our diet in late summer by including more early fall squashes and root vegetables in our meals. In autumn, food is more plentiful than at other seasons. Just as the trees produce a multitude of yellows, golds, oranges, reds, browns, and light greens, these beautiful colors are found in the cornucopia of grains, beans, squashes, root vegetables, and autumn greens, such as kale, turnip greens, daikon tops, and cabbages. Many of the foods harvested in the fall have natural preservative qualities and can be stored for several months to be used through the cold winter and into the spring. Millet and round vegetables, such as onions, turnips, cabbages, and squashes, may be served more frequently in the late autumn months. During the summer months, the kidneys and bladder are often overworked because of an excess intake of liquids, fruits, raw foods, and salty snack items in an attempt to balance the extreme heat. In autumn, the results of this imbalance are experienced in colds, coughs, and other sicknesses of adjustment. Stronger cooking in autumn, as well as the change in weather, starts to discharge this excess. At this season, we can begin to introduce more rich tastes and styles of cooking into our menus, such as bean stews, fried or deep fried foods, creamy grain stews, sweet rice and mochi, hot amasake, and pureed squash soup and squash pies. Dishes can be prepared with longer cooking times and styles, such as long, slow nishime-style boiling, long time sautéing, or kinpira style braising. Vegetables may be cut in larger slices and chunks for longer, more slowly cooked dishes. Sea vegetable dishes can become hardier and include tempeh, dried tofu, or soybeans. In autumn, foods may start to be seasoned with a little more sea salt and a little more oil. The amount of raw foods served can be substantially reduced and dried or cooked fruits used more in preparing desserts.
Senior Macrobiotic Teacher and Counselor Coming to Honolulu
I was living in Japan when I started macrobiotics. I managed to find a counselor in the area, and plunged headlong into learning how to cook. From there, I became engrossed in all the lectures I could possibly attend, even though they were in Japanese.
How I would have loved to hear them all in English.
This is why I am so thrilled Warren is coming.
I first met him in Vermont, when I was working as a Cooking Class Volunteer, and again two more consecutive years after that as the Cooking Class Coordinator.
I have to say, he's brilliant. Every time I hear him lecture, I learn so much.
It's so exciting that he'll be here!!
How I would have loved to hear them all in English.
This is why I am so thrilled Warren is coming.
I first met him in Vermont, when I was working as a Cooking Class Volunteer, and again two more consecutive years after that as the Cooking Class Coordinator.
I have to say, he's brilliant. Every time I hear him lecture, I learn so much.
It's so exciting that he'll be here!!
Wednesday, September 02, 2009
Body Scrub
This week I was blessed to go to a Korean Spa for the first time. Part of the day's bliss was enjoying a body scrub. After sitting in the heated pool for about 30 minutes to soften my skin, a lovely Korean woman invited me onto a table, much like a massage table, and scrubbed my body from head to toe, followed by pouring hot water over me. It's pretty shocking to see the amount of dead skin that gets exfoliated.
This procedure reminds me of the body scrub recommended in macrobiotics which is an equally wonderful way of achieving the same results: clear, soft, radiant, smooth, youthful skin; better circulation; and removal of toxins from the body.
How do you do it?
Get a large bowl or a bucket of hot water, as hot as you can tolerate, and dunk a washcloth into it. Squeeze out the excess water, and scrub your body from head to toe. When the washcloth cools down, put it back in the water and repeat squeezing it out and rubbing your body. A good body scrub takes about 15-20 minutes and should make your skin a little bit pink.
When you do this daily (or twice daily), it helps to move any stagnated energy through your body.
A body scrub in the morning will help wake you up and energize you for the day, and one in the evening will help you relax and fall asleep more easily.
This procedure reminds me of the body scrub recommended in macrobiotics which is an equally wonderful way of achieving the same results: clear, soft, radiant, smooth, youthful skin; better circulation; and removal of toxins from the body.
How do you do it?
Get a large bowl or a bucket of hot water, as hot as you can tolerate, and dunk a washcloth into it. Squeeze out the excess water, and scrub your body from head to toe. When the washcloth cools down, put it back in the water and repeat squeezing it out and rubbing your body. A good body scrub takes about 15-20 minutes and should make your skin a little bit pink.
When you do this daily (or twice daily), it helps to move any stagnated energy through your body.
A body scrub in the morning will help wake you up and energize you for the day, and one in the evening will help you relax and fall asleep more easily.
Easy Lentil Soup Recipe
When I'm looking for a quick, easy, and inexpensive but delicious and nutritious meal, I put together a lentil soup. Lentils are low on the glycemic index, low in calories, and high in fiber and protein.
Lentil Soup
1/2 cup lentils (green or French)
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 cup organic corn
1/2 cup winter squash, kabocha or butternut, diced
1/4 cup burdock root (optional, for a smoky flavor)
1 to 2 tsp thyme
miso or sea salt, to taste
4 to 6 cups water
bay leaf, optional
Rinse the lentils and place in a pot with the water and bay leaf. Bring to a boil and cook for about 20 minutes. Meanwhile, cut all the vegetables. Add them to the lentils along with the thyme. Cook for an additional 15 to 20 minutes, or until the vegetables are soft. Season with sea salt or miso to taste.
Lentil Soup
1/2 cup lentils (green or French)
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 cup organic corn
1/2 cup winter squash, kabocha or butternut, diced
1/4 cup burdock root (optional, for a smoky flavor)
1 to 2 tsp thyme
miso or sea salt, to taste
4 to 6 cups water
bay leaf, optional
Rinse the lentils and place in a pot with the water and bay leaf. Bring to a boil and cook for about 20 minutes. Meanwhile, cut all the vegetables. Add them to the lentils along with the thyme. Cook for an additional 15 to 20 minutes, or until the vegetables are soft. Season with sea salt or miso to taste.
Warren Kramer coming to Honolulu
October 13, 2009 to October 18, 2009
“Optimal Health and Healing Through Macrobiotics”
With senior macrobiotic educator and health counselor Warren Kramer, an internationally renowned senior macrobiotic educator and health counselor.
Enjoy a variety of ways to participate, including:
Cooking Classes- Cooking for Hearty Appetites, Cooking for Natural Beauty
Lectures- Restoring our Natural Healing Ability, Smart Bone Health, What do Yin and Yang Have to do with Me?
Health Consultations
What is a Consultation?
Who is Warren Kramer?
Testimonials About Warren
SIGN UP NOW! EARLY PAYMENT DISCOUNT AVAILABLE.
For schedule and prices please go to WWW.MACROBIOTICHAWAII.COM
Saturday, July 18, 2009
Mission Accomplished! Praise for Mexican Macrobiotic Community Dinner
Hello Leslie,
I just want to say "Thank You" for the unbelievable Enchilada! Vegetable soup had quite a bit of happy looking veggies, the simple green salad was also super nutritious. I see many people don't realize what the real food taste like, I mean this good has to be normal? That means we're consuming too much of added chemicals, processed food everyday. The excellent ingredients you and Kathy offers for us is always extraordinary. I don't mean to exaggerate, you are just TOO GOOD.
My self-claimed food critic husband asked me for one bite looking at my enchilada, as you know, same things happened like Tofu Cheesecake incident on June 19th, remember? 2/3 of my enchilada was stolen again. His strong preconception toward Macrobiotic way of living started to change. He admits he was wrong, just wanted to eat "good food" not vegetables, weeds with sprinkles. And that good food is called Macrobiotic food, people like him exists everywhere. If they're suspicious, just bring them in to Leslie's community dinner, let them try first, then they'll know what's missing!
Thank you again. Kaori
I just want to say "Thank You" for the unbelievable Enchilada! Vegetable soup had quite a bit of happy looking veggies, the simple green salad was also super nutritious. I see many people don't realize what the real food taste like, I mean this good has to be normal? That means we're consuming too much of added chemicals, processed food everyday. The excellent ingredients you and Kathy offers for us is always extraordinary. I don't mean to exaggerate, you are just TOO GOOD.
My self-claimed food critic husband asked me for one bite looking at my enchilada, as you know, same things happened like Tofu Cheesecake incident on June 19th, remember? 2/3 of my enchilada was stolen again. His strong preconception toward Macrobiotic way of living started to change. He admits he was wrong, just wanted to eat "good food" not vegetables, weeds with sprinkles. And that good food is called Macrobiotic food, people like him exists everywhere. If they're suspicious, just bring them in to Leslie's community dinner, let them try first, then they'll know what's missing!
Thank you again. Kaori
Thursday, July 16, 2009
Love Your Liver & Gallbladder
This was in a newsletter I got from respected macrobiotic teacher Jane Stanchich at Great Life Global.
Love Your Liver
Learn about the vital importance of your liver and how to best
nourish this amazing organ, especially in the Spring.
• Reduce fatty, fried, oily foods, including chips and baked goods.
• Eat plenty of vegetables, especially dark leafy greens.
• Use dashes of lemon juice and brown rice vinegar in foods.
• Get plenty of outdoor recreation with lots of fresh air breathing.
• Get plenty of sleep, sing and laugh often, cultivate a joy of life.
Glorify Your Gall Bladder
The Gall Bladder is known as the “Soap Dispenser” of the
body. (See illustration at right with liver on top and greenish gall bladder
nestled underneath.) Along with the liver, the gall bladder digests fats
and performs hundreds of vital functions. The American diet is, on
average, 40% fat, including harmful hydrogenated fats in
processed foods. We recommend that you avoid such fats, and
reduce saturated fats. Eating a plant-based diet and reducing the
consumption of animal foods such as meat, eggs, and dairy creates
a healthier digestive system and improves the overall function of
the liver and gall bladder. Learning the basic symptoms that can
indicate liver/gall bladder disorders can help you prevent serious
flare-ups and pain. Consult a health professional as needed.
Symptoms of Liver/Gallbladder Imbalance
• Indigestion • Eye Disorders • PMS
• Criticism • Irritability • Muscle Pain
• Anger • Gas/Bloating • Pain on right side
• Jaundice • Insomnia • Menstrual Disorders
• Nausea • Migraine Headache • Jealousy
• Fatigue • Sore “heavy” legs • Violence
Love Your Liver
Learn about the vital importance of your liver and how to best
nourish this amazing organ, especially in the Spring.
• Reduce fatty, fried, oily foods, including chips and baked goods.
• Eat plenty of vegetables, especially dark leafy greens.
• Use dashes of lemon juice and brown rice vinegar in foods.
• Get plenty of outdoor recreation with lots of fresh air breathing.
• Get plenty of sleep, sing and laugh often, cultivate a joy of life.
Glorify Your Gall Bladder
The Gall Bladder is known as the “Soap Dispenser” of the
body. (See illustration at right with liver on top and greenish gall bladder
nestled underneath.) Along with the liver, the gall bladder digests fats
and performs hundreds of vital functions. The American diet is, on
average, 40% fat, including harmful hydrogenated fats in
processed foods. We recommend that you avoid such fats, and
reduce saturated fats. Eating a plant-based diet and reducing the
consumption of animal foods such as meat, eggs, and dairy creates
a healthier digestive system and improves the overall function of
the liver and gall bladder. Learning the basic symptoms that can
indicate liver/gall bladder disorders can help you prevent serious
flare-ups and pain. Consult a health professional as needed.
Symptoms of Liver/Gallbladder Imbalance
• Indigestion • Eye Disorders • PMS
• Criticism • Irritability • Muscle Pain
• Anger • Gas/Bloating • Pain on right side
• Jaundice • Insomnia • Menstrual Disorders
• Nausea • Migraine Headache • Jealousy
• Fatigue • Sore “heavy” legs • Violence
Tuesday, July 14, 2009
Is the health food store "healthy"?
There is an assumption that if an item is in the health food store, it must be healthy. It's up to the consumer to understand that this is not always true. The consumer can do this by reading the labels before buying something! For example, a new vegan cheese appeared on the shelf in one of the health food stores here. Turn it over to read the label, and guess what's in it? It consists of: organic soy base, modified food starch, soybean oil, calcium sulfate, tapioca starch, corn syrup solids, carrageenan, sea salt, tara gum, sodium phosphates, natural flavor, carotenal (color). It's just as bad as any other processed food with additives and preservatives, and it surely doesn't even taste that good to boot. High fructose corn syrup is not something we want to be consuming!! What is "modified food starch" and "natural flavors"? This is the kind of food that makes not only us, but also the environment sick, and has a high carbon footprint. We have to be discerning enough to know that the label which claims "nutritional foods" and "excellent source of calcium" is misleading. We can get gluten free and cholesterol free foods that have no transfats by eating whole and unprocessed foods. The key word is "unprocessed" whether you're buying from the health food store or not. So the answer to the question is that the health food store is healthy when you buy grains, beans, vegetables, sea vegetables, and other raw ingredients and prepare them into healthful and tasty dishes that nourish and satisfy. Avoid the processed items for best health.
Saturday, July 11, 2009
Using leftovers creatively
Last night for dinner we had tempeh spring rolls with peanut sauce. I sent the extras with Dan for his lunch at the farm, but I still had some tempeh that was leftover. For lunch, I minced garlic and ginger, and sauteed these in toasted sesame oil with onion, carrots, and lacinato kale. I topped this with the leftover peanut sauce and served it with a side of brown rice. So delicious!! How do other people use their leftovers creatively?
Saturday, June 20, 2009
Ionia Macrobiotic Community Youth Conference in Alaska
Ionia Youth Conference is happening from July 26 – August 7 this year. It’s free, and aimed at young people ages 15-25 or so (though there are a few people coming who are all ages….) The conference is youth directed, and participants help out with the cooking, cleaning, gardening, building, as well as take cooking, philosophy and do-in/shiatsu classes by several renowned macro teachers (Warren Kramer, Mayumi Nishimura and Marc Van Cauwenberghe). Then there’s other fun stuff like mountain hikes, dessert making, yoga, lots of volleyball, live music, picnics, dance parties, etc. The conference is relaxed and informal, Ionia style.
Check out Ionia's website. I LOVE LOVE LOVE the photo of them harvesting and drying their own seaweed. It looks like it could be kombu.
www.ionia.org
Check out Ionia's website. I LOVE LOVE LOVE the photo of them harvesting and drying their own seaweed. It looks like it could be kombu.
www.ionia.org
What does your environment say about you?
When I lived in Japan, I initially felt very lonely and isolated in such a foreign place so different from any other place I had ever lived. My mood for a while was very dismal, dark, and grey. It seemed intensely difficult to negotiate my surroundings.
I had a lot of free time on my hands and had already started macrobiotics. One weekend during the afternoon, I was doing yoga, cleaning, cooking, reading, and just hanging out in my little apartment.
When I was in my hallway, I suddenly noticed how dark it was. The other thing I noticed, from a whole new point of view, was that there were two very interesting pictures up. These were the very first things I saw each and every time I came home.
What were they? The first was an oil painting that a dear friend made for me that was very well done, framed, and given to me for my birthday. The color scheme was black, grey, and white. I was looking down in the painting, feeling very sad. The second was a famous Japanese print of workers carrying heavy loads on their backs during a tumultuous and torrential rain storm over a bridge. Is it any wonder why I felt the way I did; alone, sad, and burdened? I was shocked by this realization, and changed them out immediately. I also added more light to the hallway.
The inner and the outer worlds are mirrors of one another.
Look around your home. Look at the pictures you have on your wall. Do they represent the life you want to lead of health, happiness, healing (if you are unwell), and vibrance? Or are they instead like mine were; dark, dismal, and dreary?
Please also look at your plants and garden. When you look around, is your garden healthy or is it dying? When you look at the plants and flowers you have in all the areas of your living space, are they thriving, or are they shriveled and dried up, sickly with virus? If you find plants that are unhealthy, they represent something going on in your own life. Cleaning them up, pruning, and replanting can bring better health and well-being.
Finally, scan your home. Do you have areas of clutter? These cluttered areas represent stagnation in your body and areas of your life including items such as family, health, education, travel, love, and career.
Take a fresh look at everything around you and change what doesn't help you reach your goals!!
I had a lot of free time on my hands and had already started macrobiotics. One weekend during the afternoon, I was doing yoga, cleaning, cooking, reading, and just hanging out in my little apartment.
When I was in my hallway, I suddenly noticed how dark it was. The other thing I noticed, from a whole new point of view, was that there were two very interesting pictures up. These were the very first things I saw each and every time I came home.
What were they? The first was an oil painting that a dear friend made for me that was very well done, framed, and given to me for my birthday. The color scheme was black, grey, and white. I was looking down in the painting, feeling very sad. The second was a famous Japanese print of workers carrying heavy loads on their backs during a tumultuous and torrential rain storm over a bridge. Is it any wonder why I felt the way I did; alone, sad, and burdened? I was shocked by this realization, and changed them out immediately. I also added more light to the hallway.
The inner and the outer worlds are mirrors of one another.
Look around your home. Look at the pictures you have on your wall. Do they represent the life you want to lead of health, happiness, healing (if you are unwell), and vibrance? Or are they instead like mine were; dark, dismal, and dreary?
Please also look at your plants and garden. When you look around, is your garden healthy or is it dying? When you look at the plants and flowers you have in all the areas of your living space, are they thriving, or are they shriveled and dried up, sickly with virus? If you find plants that are unhealthy, they represent something going on in your own life. Cleaning them up, pruning, and replanting can bring better health and well-being.
Finally, scan your home. Do you have areas of clutter? These cluttered areas represent stagnation in your body and areas of your life including items such as family, health, education, travel, love, and career.
Take a fresh look at everything around you and change what doesn't help you reach your goals!!
Accolades for Jun 19 Community Dinner
Thank you for working so hard to make the dinner tonight. I enjoyed this meal that was so efficiently put together! The tempeh was great---not too salty, but tasty. The arame salad was refreshing and the quinoa was light and pretty at the same time! I sense and feel the good energy in the soup and food that I ate. I look forward as usual to the next dinner that you and Kathy present at the Church of the Crossroads!
With much appreciation---Alice
It was so wonderful to see you and thank you so much for sharing your delicious and nutritious dinner available for us.The corn soup was so soothing, so natural taste. The red quinoa pilaf, seaweed salad were both all flavourful, the quality of ingredients you've chosen was so fresh, your Collard tempeh wrap had perfect harmony with Tahini garlic sauce with subtle smokiness in tempeh. *Amazing dipping sauce! I'd love to learn how to prepare.My husband refused to eat Tofu cheesecake at first, I insisted to have one bite, then as you said, should I say...you warned, he ate it all by himself so I lost my dessert! Thank you again for keeping real Macrobiotic cuisine exists in Hawaii, look forward to seeing you soon. Kaori
Never thought that food like this would interest me, but it is seriously ʻono! Malia
It is great that you have these community dinners. You provide an alternative to the few places that vegans can eat. George
With much appreciation---Alice
It was so wonderful to see you and thank you so much for sharing your delicious and nutritious dinner available for us.The corn soup was so soothing, so natural taste. The red quinoa pilaf, seaweed salad were both all flavourful, the quality of ingredients you've chosen was so fresh, your Collard tempeh wrap had perfect harmony with Tahini garlic sauce with subtle smokiness in tempeh. *Amazing dipping sauce! I'd love to learn how to prepare.My husband refused to eat Tofu cheesecake at first, I insisted to have one bite, then as you said, should I say...you warned, he ate it all by himself so I lost my dessert! Thank you again for keeping real Macrobiotic cuisine exists in Hawaii, look forward to seeing you soon. Kaori
Never thought that food like this would interest me, but it is seriously ʻono! Malia
It is great that you have these community dinners. You provide an alternative to the few places that vegans can eat. George
Monday, June 15, 2009
Hands Turned to the Soil
This past Saturday, I drove to Kahana State Park to attend the Hands Turned to the Soil conference put on by Ma'o Organic Farms and Whole Foods. It was amazing and inspiring to be around all the presenters and participants alike who all shared the same passion for revolutionizing organic farming and food security in Hawaii.
The first panel had Eric Enos of Ka’ala Farms, Kukui Maunakea-Forth of MA’O Farms, William Aila Jr. of the Wai’anae Boat Harbor, and Kaiulani Odem. Their messages grounded and carried us through the day.
The main themes they spoke of focused on the importance of patience in making changes, the concept of kuleana (a Native Hawaiian word that means right, privilege, concern, responsibility), the politics of water on the island, and that for any change to happen, we have to start with ourselves and families first.
From here, I moved on to hear many great things about changes at UH during "College Campuses – Revolutionizing Food & Farming at the University of Hawai‘i by Ashley Lukens, Dept. of Political Science; Brooke Monroe, SOFT Garden; and Kalei Kawa‘a, Ka Papa Lo‘i o Kanewai". UH now has it's own organic garden in the back near the UH Federal Credit Union and Sustainable Saunders with veggies for sale to students and faculty and they need help too. To learn all about the varieties of taro/kalo, Ka Papa Lo‘i o Kanewai teaches and provides opportunities to work in the taro patch. Ashley teaches a course in the Poly Sci Dept about Food Security!
From there, I learned about healing foods from the Hawaiian point of view during La‘au Lapa‘au from Mary Correa, Instructor of La‘au Lapa‘au and HWST 107 at Kapi‘olani Community College. I'll post some stuff she said in the next blog.
Finally, I learned some cool stuff about local limu (seaweed) from Uncle Henry Chang Wo and Wally Ito of the Ewa Limu Beach Project. I'm going to post about them in a separate blog as well!
The first panel had Eric Enos of Ka’ala Farms, Kukui Maunakea-Forth of MA’O Farms, William Aila Jr. of the Wai’anae Boat Harbor, and Kaiulani Odem. Their messages grounded and carried us through the day.
The main themes they spoke of focused on the importance of patience in making changes, the concept of kuleana (a Native Hawaiian word that means right, privilege, concern, responsibility), the politics of water on the island, and that for any change to happen, we have to start with ourselves and families first.
From here, I moved on to hear many great things about changes at UH during "College Campuses – Revolutionizing Food & Farming at the University of Hawai‘i by Ashley Lukens, Dept. of Political Science; Brooke Monroe, SOFT Garden; and Kalei Kawa‘a, Ka Papa Lo‘i o Kanewai". UH now has it's own organic garden in the back near the UH Federal Credit Union and Sustainable Saunders with veggies for sale to students and faculty and they need help too. To learn all about the varieties of taro/kalo, Ka Papa Lo‘i o Kanewai teaches and provides opportunities to work in the taro patch. Ashley teaches a course in the Poly Sci Dept about Food Security!
From there, I learned about healing foods from the Hawaiian point of view during La‘au Lapa‘au from Mary Correa, Instructor of La‘au Lapa‘au and HWST 107 at Kapi‘olani Community College. I'll post some stuff she said in the next blog.
Finally, I learned some cool stuff about local limu (seaweed) from Uncle Henry Chang Wo and Wally Ito of the Ewa Limu Beach Project. I'm going to post about them in a separate blog as well!
7 steps to health from Mary Correa, Instructor of La‘au Lapa‘au and HWST 107 – Kapi‘olani Community College
Mary had so many informative things to share with the Hands Turned to the Soil conference participants. I was so excited to hear how she's teaching about the healing properties of foods from the Hawaiian point of view, and perhaps not surprisingly, macrobiotic philosophy aligns with what she was saying as well.
Towards the end of the session, we got to try some "edible weeds" and they were really tasty!! I've got my eye out for them now so I can find them growing around here and there.
One aspect of what she was presenting really caught my attention since Denny Waxman has his 7 Steps to Strengthening Health.
To maintain good health she said we should do these 7 things:
1. Pray and/or meditate daily
2. Make healthy lifestyle choices
3. Be mindful of the foods we eat
4. Exercise regularly (gently)
5. Drink water (instead of processed beverages)
6. Fast/cleanse during the change of seasons
7. Breathe
I'm so happy to know that more people are teaching about the connections between food, lifestyle changes, and health.
Towards the end of the session, we got to try some "edible weeds" and they were really tasty!! I've got my eye out for them now so I can find them growing around here and there.
One aspect of what she was presenting really caught my attention since Denny Waxman has his 7 Steps to Strengthening Health.
To maintain good health she said we should do these 7 things:
1. Pray and/or meditate daily
2. Make healthy lifestyle choices
3. Be mindful of the foods we eat
4. Exercise regularly (gently)
5. Drink water (instead of processed beverages)
6. Fast/cleanse during the change of seasons
7. Breathe
I'm so happy to know that more people are teaching about the connections between food, lifestyle changes, and health.
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